Citrus zest is one of the most under used and under appreciated food items in the home cook’s repertoire. The zest contains a tremendous amount of essential oils and is very aromatic. A surprisingly small amount can really add a good amount of flavor to a dish.
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Recipes and Techniques
I love to make seafood pastas because they are easy, filling and taste great – when made with the right techniques of course. In this recipe video, I show you how to make a fettucini dish with shrimp and tarragon. Tarragon is a natural match with shellfish, and has a unique anise flavor. Combined with some nicely seared and seasoned shrimp, a bit of garlic, onion and roasted red
With a little practice anybody can make a simple pesto in about 15 minutes. It’s one of my favorite things to make because there are only a few ingredients, essentially no cooking, yet it tastes and looks phenomenal. Once you have the basic basil pesto recipe down pat, you can also start experimenting with other ingredients…like in this case swapping out the more traditional pine nuts for al
One the reasons homemade pizzas are great is that you can be as creative as you’d like; throw away the standard conventions to suit your own tastes. Of course you can do that with the toppings and the cheese...why not the sauce? I love the traditional tomato based pizza sauce, but every once and while, I want to make a white sauce, or a pesto sauce…which is what I show you in thi
There’s no great magic or mystery to baking a potato. But there is a bit of magic in how delicious they are. Baking a potato is one of the simplest cooking techniques out there, but properly cooked, you get a soft pillowy potato that you can add a bit of butter to for the perfect side dish. And then of course you can also add all those other great toppings, bacon, sour cream, chive, cheese f
Mango is one of my favorite fruits. The color, flavor and texture are all great. And mango is also a bit on the “exotic” side, so whenever I make it for guests, they think I’m really cool (hard to believe I know). In this recipe, I show you how to make a fresh mango salsa that is absolutely great on its own (maybe with some chips), but I also love it as a sauce for fish, chicken and pork – o
A compound butter, also called a Maitre’d butter, is nothing more that butter, plus some other stuff. That other stuff, is usually herbs, spices, or even cooked aromatics, like garlic or shallot, but frankly can be just about anything. One commonality is that they pack a bunch of flavor, and are a great way to flavor meats like steak, chicken, and pork; as well as fish and other
Halibut is one of my favorite fish, as the flavor is fairly mild, the texture nice and firm, and its ability to compliment other foods is exceptional. I really love the light, clean taste of the fish and use it as a platform for other flavors. Here, in this recipe, I crust the fish with black sesame seeds which not only provide a great nutty flavor, but all a crispy texture, not
There’s come controversy whether the Filet Mignon is the “king of steaks” or not. It’s certainly among the priciest cuts, and the most tender, but critics says that with that tender texture, comes a loss of flavor. I say I understand both points of view; I’d also say that having to choose a favorite cut, is like asking a mom to choose a favorite child….so, why not love them all.
Slicing mushrooms, or any vegetable really, is no great miracle. It’s just slicing vegetables. But I have seen some techniques that truly make me cringe. Most important, using sloppy knife skills and a poor technique can be unsafe, but it can also be slow, and give you an inconsistent finished product, that makes creating a great dish more difficult.